Greek Style Pizza
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer, Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Crust
  • 241 gr. / 1 cup sourdough starter, unfed straight from the fridge
  • 113 gr. / ½ cup hot tap water
  • 298 gr. / 2 ½ cups all-purpose flour
  • 1 tsp salt
  • ½ tsp instant yeast
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp onion powder
  • ½ tsp garlic powder
For the Topping
  • 4 tomatoes, chopped and seeds removed
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp sugar
  • ½ to 1 onion, sliced thinly
  • 2 peppers, sliced
  • 20 olives, pitted
  • 2 tsp sugar
  • ½ tsp oregano
  • 270 gr. / 9.5 oz. feta cheese (you can increase to 300 gr / 10 oz.), cut in small cubes
  • Olive oil
Instructions/ Εκτέλεση
For the Crust
  1. I made the crust the previous day as follows:
  2. Put all the ingredients for the crust in the mixer bowl and mix with the hook for 7 minutes.
  3. After this time a soft somewhat elastic and slightly sticky ball will be gathered around the hook.
  4. You can either place it in an oiled glass bowl in the fridge overnight or you can let it rise for several hours until it doubles its volume at room temperature. The choice is yours.
For the Topping
  1. Preheat oven to 200° C / 400° F.
  2. One to two hours before making the topping, take the dough out of the fridge to arrive at room temperature.
  3. In a small pot add the tomato pieces, the ½ tsp of dried oregano, thyme, basil and sugar.
  4. Drizzle some olive oil and let them boil at medium temperature for about five minutes.
  5. Remove and drain them in the strainer.
  6. Take a pan rectangular or cyclical and cover it with parchment paper.
  7. I made my pizza in a rectangular mode and it had dimensions about 50cm. / 20 in. X 30cm. / 11 in.
  8. I like my crust thin so I tried to extend the dough as much as I could.
  9. If you like your dough thick, then make it smaller.
  10. Scatter the chopped, drained tomatoes and the onions.
  11. Add the feta cheese, the ½ tsp of dried oregano and throw the peppers and olives.
  12. Drizzle with olive oil and bake in a preheated oven for about 20 minutes or until the crust is golden and the toppings have melted.
  13. Remove from the oven let it cool for 5 minutes and serve.
Notes/ Σημειώσεις
Recipe for the dough adapted from King Arthur's Flour
Recipe by Culinary Flavors at